I started an 8# flaked corn and 6# Sugar mash on 2-12-17. Cooked the sugar down and added it to the corn in the fermenter. Temp was about 97 after I added warm aerated tap water. Should have used cold to temper down below 90F. Woke up at 1:00 and the temp was 77F and a pH of 5.0. OG was 1.061 corrected.

Recipe was from Joy of Distilling.

Used Whisky Distillers yeast with AG. Spread out over the mash and stirred in. Closed up with an inverted cup type bubbler. Didn't say anything about proving before pitching on the pack, 70-90F range.

Very slow to start. My basement is about 6!. Added an heating pad underneath and a Brew-Belt 25W. Brought temp up to 77-80F. Bubbling every 5 seconds.

As the days went by, bubbled a little every second. Now it double bubbles every 6 seconds.

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